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When it comes to champagne, the bubbles tell a story, whispering secrets of its creation and aging process. Let's explore three crucial aspects to consider when analyzing the perlage of a sparkling glass.
Imperfections in the Glass: Nucleation points for Co2 bubbles.
Ever experienced the puzzling scenario of pouring two glasses from the same bottle, only to witness one effervescently bubbling while the other remains disappointingly flat? Look no further than the glass itself. The presence or absence of imperfections significantly influences the bead or lack there of. Microscopic imperfections such as dust or scratches serve as nucleation points for bubbles. In a curious twist, glass number two might have a thin coating of dishwashing liquid lingering, hindering the proper formation of bubbles. A thorough rinse, and the story might have unfolded differently.
Pouring temperature
Bubbles are also affected by the serving temperature. A champagne served at 12°C will have more effervescence than a when served at 8°C. “The lower the temperature, the slower the rate at which CO2 will escape, and you’ll have less gushing,” says Gerard Liger-Belair who dedicated his PhD to studying the mysteries of effervescence.
Very old champagne enjoyed from a wine glass - a gold whirlwind of bubbles can be seen however in the drinker's finger.
Size Matters: The Intricacies of Bubble Dimensions
Not all bubbles are created equal. Pour the same wine into a flute and a wine glass, and you'll notice a remarkable difference in effervescence. The secret lies in the trajectory of the bubbles. As bubbles travel, they increase in size. The height provided by a flute allows these tiny bubbles to gather momentum and size, creating a more visible and persistent display in comparison to the broader surface of a wine glass.
The champagne coupe was invented to help bubbles dispate, back when effervescence was seen as a fault. It is one of the worst glasses to taste champagne from, not only because effervescence is lost, but also because aromas escape before they can be enjoyed.
The older the champagne, the finer the bubbles.
Prise de Mousse and Temperature: The colder the temperature during the prise de mousse (the onset of the second fermentation), the finer the bubble. Scientifically proven, a fizz created at around 10°C boasts a more delicate bead compared to one matured at 12°C.
The Aging Process: While champagne eventually loses its fizz, there's no need to panic. It is natural that over years in a cellar, carbon dioxide slowly leaves the bottle through its porous cork. A standard 750ml bottle gradually loses pressure over 40 years. In contrast, a magnum maintains its sparkle for up to 82 years, and a jeroboam for an astonishing 132 years! Time to start collection jeroboams for the grandkids!
Bonus Insight: Inspired by the enchanting process of prise de mousse and the mesmerising dance of bubbles, a new jewellery collection has recently been revealed. This exclusive line features dazzling gemstones and intricate designs capturing the essence of perlage. Ensure you're signed up to catch the first glimpse of limited rings, pendants, and earrings that celebrate the effervescence of champagne.
Don't miss out on this sparkling rendezvous with our champagne-inspired jewelry collection. Join us to explore the allure of perlage and celebrate the magic of effervescence.
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